Pappardelle with artichokes and mushrooms

4 servings

Ingredients

Quantity Ingredient
1 tablespoon Olive oil
25 grams Butter; (1oz)
1 Red onion; finely diced
2 Cloves garlic; crushed
500 grams Mixed mushrooms eg chestnut; brown cap, oyster,
; button, sliced
; (1lb)
1 285 gram jar artichoke hearts; drained
1 200 gram tub Creamery full fat soft cheese or
; mascarpone or creme fraiche
4 tablespoons Milk
1 250 gram pac pappardelle
1 15 grams pac flat leaf parsley
Salt and freshly ground black pepper
2 tablespoons Pine kernels; lightly toasted

Directions

Heat the oil and butter in a pan, add the onion and garlic and cook for 2-3 minutes, stirring occasionally. Stir in the mushrooms and cook for a further 8-10 minutes until golden.

Bring a large pan of water to the boil and cook pappardelle following instructions on the pack.

Add the artichokes, Creamery, mascarpone or creme fraiche and milk.

Stir in the cooked, drained pasta, most of the parsley and seasoning to taste.

Serve immediately sprinkled with the remaining chopped parsley and toasted pine kernels. Delicious topped with freshly grated parmesan.

Converted by MC_Buster.

NOTES : Pappardelle with a rich, creamy artichoke and mushroom sauce.

Converted by MM_Buster v2.0l.

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